Hello DCD Kith and Kin ~
Douglas County Mother here. As it has been some time since I last wrote, we have some catching up to do.
I returned Grandma back to Iowa following her winter stay with me in Washington. While back in the homeland, I visited family and friends in Douglas County, Nebraska, and also Kansas City, Missouri. Uncle Mike and Aunt Kathy came up from Florida, so we attended many of the cousins’ sporting events. I also enjoyed gatherings with my friend Joyce and her sewing group. Everyone wonders when Douglas County Daughters are coming home to play in the Midwest. So… what shall I tell them?
I returned home in late Spring in time to tend to the yard, pull weeds, and watch the flowers bloom in their various stages. What a gorgeous time of year! Now it is already July and we’ve actually had hot weather here in the Northwest prior to the 4th of July. I spent Independence Day on the Oregon coast with Uncle Jack and cousins. Small town living is much the same in the Northwest as in the Midwest: I marched with the family in the community parade on Main street. We ate strawberry shortcake, and enjoyed an old fashioned celebration!
I have a VIP sneak preview of the new Douglas County Daughters album. Although I am not allowed to make copies, we listened to the CD a lot at the beach. The girls sound so professional! Cousin Virginia absolutely loves “Real Cowboy Girl.” I know there is still a long ways to go before the recording is complete, but I can already tell it will be worth the wait.
While I was in Omaha, Mike shared a recipe with me. Perfect for berry season…
~ Douglas County Mother
Medley of Berries Pie
Preheat oven to 375.
Pastry dough for a double crust 9″ pie
1 – 16 oz. package of frozen mixed berries; thawed and well-drained.
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons butter
Put bottom crust in pie plate and crimp.
Combine berries, sugar and cornstarch.
Pile mixture into crust, dot butter on top and cover with 2nd crust.
Flute edges and cut slits to vent.
Brush top crust with milk and sprinkle with sugar.
Bake 40 minute or until juice is bubbling and crust is browned.
Cool at room temperature.